Gluten-Free Chia Yoyos with Lemon Cashew Icing

Makes 12 cookies

CHIA EGG REPLACEMENT

(Makes 1 ‘egg’) 1 tbsp chia seeds ¼ cup almond milk

CHIA YOYOS

1 cup lightly packed almond

meal

1 cup gluten-free flour mix ½ tsp gluten-free baking

powder

1 tsp lemon zest

2 tbsp virgin coconut oil ¼ cup maple syrup or other

liquid sweetener

1 tsp pure vanilla extract Chia seeds, for sprinkling

LEMON CASHEW ICING

½ cup cashew nuts Juice of ½ lemon

1 tbsp maple syrup

½ tsp pure vanilla extract 1 tsp lemon zest

1 tbsp virgin coconut oil,

softened

SMART TIP

If you don’t have gluten-free flour mix, you can substitute ¾ cup brown rice flour mixed with ¼ cup tapioca starch.

Preheat oven to 170°C (150°C fan forced). Line a baking tray with baking paper.

To make egg replacement, combine chia seeds and almond milk. Mix well, then soak for 10 minutes. Stir to remove lumps.

In a bowl, combine almond meal, flour, baking powder, a pinch of sea salt and lemon zest. Make a well in the centre.

Gently heat coconut oil until just melted. Pour into the well of the dry ingredients along with ‘chia egg’, maple syrup and vanilla extract. Mix until a sticky ball forms. If the mixture is too sticky, wait 5-10 minutes for chia seeds to absorb more liquid.

Roll into 24 x 2cm balls. Place on baking tray, press with a fork to flatten. Sprinkle with extra chia seeds. Bake for 15 minutes, or until lightly golden. Remove from oven and cool.

To make lemon cashew icing, cover cashews with water and soak for at least 2 hours to soften. Drain and rinse.

Place cashews in a high-speed blender or food processor with remaining ingredients and a pinch of sea salt. Process for 30 seconds. Scrape sides and process again for 30 seconds. Add water to thin mixture if necessary. Process for 1-2 minutes until smooth.

To assemble, sandwich icing between two biscuits. Store in an airtight container in a cool pantry so icing does not melt.